Now that school’s out for the summer, that means that I can no longer rely on the lovely school cafeteria ladies to feed my kids twice a day…. Soooo, I am going to be finding quick and yummy ways to feed these growing love bunnies of mine, so they stay full and happy all summer! Cinnamon Breakfast Puffs from Roxie Kelley are first up and these little swirly whirls are delicious! Grab the milk!
1 (11 oz.) package refrigerated soft breadstick dough
4 T. butter, melted
3/4 cup sugar
1 T. cinnamon
Preheat the oven to 350 degrees. Spray muffin tin with a vegetable oil spray. Melt butter in a shallow bowl. Mix sugar and cinnamon in another shallow bowl. Open breadstick dough. The dough should separate into 8 “pinwheels”. Unroll each pinwheel, dip into melted butter, and then into cinnamon sugar mixture. Wind back up into pinwheel again. Place into greased muffin tin. Repeat with all eight pieces. Bake for 12-14 minutes. Serve while warm. (My breadstick dough made exactly one dozen.)
COOKING THE BOOKS, YA’LL!